Salad doesn’t have to be boring, and this bulgur wheat & crunchy honey-glazed walnut salad proves it! With mushrooms, red onion, and creamy goat’s cheese, there is nothing lacking in this goodness-packed plate of yum!
Mushroom & Goat’s Cheese Salad
Mushroom & Goat’s Cheese Salad
with bulgur wheat & honey walnuts
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bulgur Wheat
- Button Mushrooms
- Chevin Goats Cheese
- Dijon Mustard
- Honey
- Lemon
- Lemons
- NOMU Provençal Rub
- Red Onion
- Red Onions
- Salad Leaves
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
BULGUR WHEAT
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 75ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, season, replace the plate, and set aside.
HONEY NUTS
Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Add ½ the honey, and mix until the nuts are fully coated in the honey. Remove from the pan, place on a plate and season with a pinch of salt. Break apart once cooled.
CARAMEL ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Cover, and set aside to keep warm.
SAUTÉED MUSHROOMS & DRESSING
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms and the rub for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste. In a small bowl, combine the mustard, the remaining honey, a drizzle of oil, seasoning, and a squeeze of lemon juice.
PLATE IT UP!
Plate up the fluffy bulgur wheat. Top with the rinsed salad leaves, the caramelised onions, the fried mushrooms, and the sliced goat’s cheese. Sprinkle over the honey nuts and drizzle over the mustard dressing. Garnish with any remaining lemon wedge on the side. Enjoy, Chef!
Bulgur Wheat - 75ml
Walnuts - 10g
Honey - 10ml
Red Onion - 1
Button Mushrooms - 125g
NOMU Provençal Rub - 10ml
Dijon Mustard - 2,5ml
Lemon - 1
Salad Leaves - 20g
Chevin Goat's Cheese - 50g
BULGUR WHEAT
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 150ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, season, replace the plate, and set aside.
HONEY NUTS
Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Add ½ the honey, and mix until the nuts are fully coated in the honey. Remove from the pan, place on a plate and season with a pinch of salt. Break apart once cooled.
CARAMEL ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Cover, and set aside to keep warm.
SAUTÉED MUSHROOMS & DRESSING
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms and the rub for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste. In a small bowl, combine the mustard, the remaining honey, a drizzle of oil, seasoning, and a squeeze of lemon juice.
PLATE IT UP!
Plate up the fluffy bulgur wheat. Top with the rinsed salad leaves, the caramelised onions, the fried mushrooms, and the sliced goat’s cheese. Sprinkle over the honey nuts and drizzle over the mustard dressing. Garnish with any remaining lemon wedge on the side. Enjoy, Chef!
Bulgur Wheat - 150ml
Walnuts - 20g
Honey - 20ml
Red Onion - 1
Button Mushrooms - 250g
NOMU Provençal Rub - 20ml
Dijon Mustard - 5ml
Lemon - 1
Salad Leaves - 40g
Chevin Goat's Cheese - 100g
BULGUR WHEAT
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 225ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, season, replace the plate, and set aside.
HONEY NUTS
Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Add ½ the honey, and mix until the nuts are fully coated in the honey. Remove from the pan, place on a plate and season with a pinch of salt. Break apart once cooled.
CARAMEL ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Cover, and set aside to keep warm.
SAUTÉED MUSHROOMS & DRESSING
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms and the rub for 5-6 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste. In a small bowl, combine the mustard, the remaining honey, a drizzle of oil, seasoning, and a squeeze of lemon juice.
PLATE IT UP!
Plate up the fluffy bulgur wheat. Top with the rinsed salad leaves, the caramelised onions, the fried mushrooms, and the sliced goat’s cheese. Sprinkle over the honey nuts and drizzle over the mustard dressing. Garnish with any remaining lemon wedge on the side. Enjoy, Chef!
Bulgur Wheat - 225ml
Walnuts - 30g
Honey - 30ml
Red Onions - 2
Button Mushrooms - 375g
NOMU Provençal Rub - 30ml
Dijon Mustard - 7,5ml
Lemons - 2
Salad Leaves - 60g
Chevin Goat's Cheese - 150g
BULGUR WHEAT
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, season, replace the plate, and set aside.
HONEY NUTS
Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Add ½ the honey, and mix until the nuts are fully coated in the honey. Remove from the pan, place on a plate and season with a pinch of salt. Break apart once cooled.
CARAMEL ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Cover, and set aside to keep warm.
SAUTÉED MUSHROOMS & DRESSING
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms and the rub for 5-6 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste. In a small bowl, combine the mustard, the remaining honey, a drizzle of oil, seasoning, and a squeeze of lemon juice.
PLATE IT UP!
Plate up the fluffy bulgur wheat. Top with the rinsed salad leaves, the caramelised onions, the fried mushrooms, and the sliced goat’s cheese. Sprinkle over the honey nuts and drizzle over the mustard dressing. Garnish with any remaining lemon wedge on the side. Enjoy, Chef!
Bulgur Wheat - 300ml
Walnuts - 40g
Honey - 40ml
Red Onions - 2
Button Mushrooms - 500g
NOMU Provençal Rub - 40ml
Dijon Mustard - 10ml
Lemons - 2
Salad Leaves - 80g
Chevin Goat's Cheese - 200g
Woolies Products in this dish
